Herb Soup with Parmesan Cheese

Ingredients

• a head of young celery
• 1 handful of chervil
• 1 handful of chives
• 1 handful of sorrel
• a few sprigs of parsley
• a small quantity of tarragon
• 3 pints of clear broth
• slices, iin. thick, of stale bread

Method

1. 1

   Boil the herbs in broth until tender.

2. 2

   Prepare bread pieces, coat with butter and Parmesan, and bake until browned.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 96. The excerpt below is the record exactly as published.

1 handful of chives for a few minutes, then turn them on to a sieve and press well to squeeze out all the water. Chop them finely and season with salt and pepper. Beat up two eggs in a small stewpan, together with 1 breakfast-cupful each of milk and cream, sift in sufficient flour to make a thin batter, stirring it well all the time with a wooden spoon; if there are any lumps in the batter, strain it through a fine sieve. Mix the Herbs with the butter, and when it is ready pour all into a well- buttered pie-dish; cover the top with a good crust, bake in a moderate oven, and serve hot. Herb Pudding'.— Put 1 pint of coarse oatmeal in a basin with warm water to cover, and soak for an hour. Finely mince ^lb. of uncooked meat of any kind, and equal quantities each of leeks, spinach, and parsley, the two latter having been well washed in several waters and scalded. Strain the soaked oatmeal, mix the Herbs with them, also a finely-chopped onion. Season the mixture to taste with salt and pepper, turn it into a buttered pudding-basin, tie a floured cloth over the top, put it into a saucepan of boiling water, and boil for two hours. When cooked, turn the pudding out of the basin on to a hot dish, and serve. Herb Soup. — Well wash and chop 2 handfuls each of spinach, chervil, and sorrel, put them in a stewpan with a few chopped sprigs of parsley and a small piece of butter, and steam by the Herbs — continued. side of the fire till the Herbs are soft ; then mix in smoothly J teacupful of flour and 2qts. of clear stock, and simmer gently for twenty minutes, seasoning with salt and a little grated nutmeg. Boil some eggs till hard, peel them, cut each into four pieces, put them in a tureen, pour the soup over, and serve with sippets of fried bread. Herb Soup with Parmesan Cheese. — Wash in plenty of water a head of young celery, 1 handful each of chervil, chives, and sorrel, a few sprigs of parsley, and a small quantity of tarragon ; drain the Herbs thoroughly, and cut them into pieces. Put them in a saucepan with 3 pints of clear broth, and boil gently till tender. Cut some slices, iin. thick, of stale bread

Cook this with the app: pantry check, scaling, and the assistant.